Chia (Salvia hispanica L.) Seed Oil Rich in Omega-3 Fatty Acid: A Healthy Alternative for Milk Fat in Ice Milk
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Food and Nutrition Sciences, 2021, 12, 479-493
https://www.scirp.org/journal/fns
ISSN Online: 2157-9458
ISSN Print: 2157-944X
Chia (Salvia hispanica L.) Seed Oil Rich in
Omega-3 Fatty Acid: A Healthy
Alternative for Milk Fat in Ice Milk
Amany M. Basuny1, Shaker M. Arafat2, Dalia M. Hikal3*
1
Biochemistry Department, Faculty of Agriculture, Beni-Suef University, Beni Suef, Egypt
2
Oils & Fats Research Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
3
Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Mansoura University, Mansoura, Egypt
How to cite this paper: Basuny, A.M., Ara- Abstract
fat, S.M. and Hikal, D.M. (2021) Chia (Salvia
hispanica L.) Seed Oil Rich in Omega-3 Fatty Chia seed oil (Salvia hispanica L.) contains polyunsaturated omega-3 fatty
Acid: A Healthy Alternative for Milk Fat in acids and natural antioxidants that have many health effects. Consequently,
Ice Milk. Food and Nutrition Sciences, 12,
the chief purpose of the present study was the outcome of various attentive-
479-493.
https://doi.org/10.4236/fns.2021.126037 ness of chia seed oil on quality and sensory evaluation of ice milk. In treat-
ments T1, T2, T3, and T4, the milk fat was moderately swapped with chia seed
Received: May 10, 2021 oil at 10%, 20%, 30%, and 40%, respectively, and compared with the control
Accepted: June 7, 2021
Published: June 10, 2021
treatment (100% milk fat). All treatments were stored at −18˚C for 30 days.
Samples were analyzed fortnightly and monthly to determine the shelf life
Copyright © 2021 by author(s) and during the storage period by acidity and peroxide value. Physicochemical
Scientific Research Publishing Inc.
properties of fatty acids, total polyphenols, and total flavonoids of chia seed
This work is licensed under the Creative
Commons Attribution International oil and ice milk samples were determined. Also, the overrun and sensory
License (CC BY 4.0). evaluation of ice milk samples were studied. Results indicated an increase in
http://creativecommons.org/licenses/by/4.0/ the absorption of omega-3 fatty acids (linolenic acid, eicosapentaenoic acid,
Open Access
docosapentaenoic acid, and docosahexaenoic “in the samples of” ice milk
supplemented with chia seed oil compared with control. Furthermore, there
has been an increase in natural antioxidants (total phenolic and total flavo-
noid contents) levels in the supplemented ice milk samples as compared to
control. Furthermore, an increase in the shelf life of the supplemented ice
milk samples was also noticed. Generally, fortification of ice milk with chia
seed oil increased the concentration of omega-3 fatty acids and also improved
the antioxidant properties of ice milk.
Keywords
Chia Seed Oil, Omega-3 Fatty Acids, Natural Antioxidants, Ice Milk
DOI: 10.4236/fns.2021.126037 Jun. 10, 2021 479 Food and Nutrition Sciences
A. M. Basuny et al.
1. Introduction
Chia (S. hispanica) is derived from chian, which means sticky, found from Na-
huatl. Chia has been in use since the times of Mayan and Aztec; it is a medicinal
dietary plant species. Its outcome is a dry indehiscent fruit which is mainly
known as seed. In present times, there exists a cumulative consideration and
dispersal of the seeds of the plant for the advantages and uses in cookery. The
seeds are known as the very rich foundation of nutrients, first of all, the polyun-
saturated omega-3 fatty acids which secure your health from inflammation, ad-
vance the reasoning presentation and decrease the level of cholesterol. Addition-
ally, sugars founded fibers which exist at high attentiveness level, are linked with
decreasing inflammation, dropping cholesterol and adaptable bowel functions
which eventually lead to healthy life. This appraisal recapitulates the present in-
formation on the photochemistry and pharmacological characteristics of the seeds
of chia plant, with special stress on the nutritious and phytochemical examination
of the plant, as well as the newly industrialized metabolomics studies [1].
Chia generates 25% - 40% consumption of fat oil [2]. The United States De-
partment of Agriculture (USDA) reported that chia grains consist of 42.1% di-
rect carbon dioxide, 34.4% of total food fiber, 30.7% lipids, 16.5% fat, 5.8%
moisture and 4.8% ash [3]. Nevertheless, it consists of a large amount of calcium,
phosphorus, potassium and magnesium (335 - 860 mg/100 g), which are lower
in sodium, iron and zinc levels (4.58 - 16 mg/100 g) [3].
Chia is commonly eaten in order to preserve safe serum lipids in phenol acids,
for various health benefits. While the availability of active ingredients present in
chia seed adds to the health benefits, safety and efficacy of this therapeutic food or
natural product must be medically verified since there are still limited studies in the
safety of chia seed and no conclusive results published. Recent studies showed that
chia (S. hispanica), which offers proteins, magnesium, phosphorus and essential
fatty acids, is a remarkably complete nutritional source, e.g., De Falco et al., [4] stu-
dies had shown that ingestion of 25 g per day in the plasma of milled chia seed rela-
tive to whole chia seed during the 10 weeks by overweight women increased the
plasma concentration of acid ALA and eicosapentaenoic acid (ESPA). The study
evaluated the efficacy of milled and entire chia seed in the use of a metabolomics
approach to change disease risk factors for overweight postmenopausal women.
Recently, Mobley et al., [5] had shown that diverticular disease risks are sub-
stantially decreased with increased dietary fiber intake. Depending on the source
of fiber, the association with diverticular disease risk varied and cereal and fruit
fiber reduced risk. A traditional view of fiber research gives insight into the evo-
lution of fiber protection and the potential role of the fiber research of the fu-
ture. Epidemiological evidence subsequently revealed that low consumption of
fibers, like in rural Africa, is associated with many chronic conditions prevalent
in the West but not in populations where fiber intakes are large. Such data also
suggested that cereal fibers, among other factors, may have a protective effect on
heart disease, cancer, metabolic disorder and obesity. Although in the early
DOI: 10.4236/fns.2021.126037 480 Food and Nutrition SciencesA. M. Basuny et al.
phase of discovery, the proposed mechanisms for fiber role in health were sim-
plistic, the key fiber hypothesis generated interest and prompted further research
into the health role of fiber, which continues today [6].
The chia’s main fats are α-linolenic acid (ALA) and linoleic acid (LA), with a
smaller numbers of (saturated fatty acids), oil (omega-9), and stearic (saturated)
acids. The most popular lipids are a α-linolenic acid. ALA and LA are the two
only essential fatty acids which individuals have to put into their diet, as they
cannot be synthesized by their bodies [7]. For chia, ALA, fatty acids are ap-
proximately 60%, LA is about 20%. ALA is a source of many benefits, as well as
the correlation of cardiovascular and neurological health [8], to the long-chain
Omega-3 fatty acids DHA and Eicosatetraenoic (EPA).
Indeed, the amino acid content of the protein is complete. Chia, however,
cannot be used as the principal protein source since Lysin is not sufficient in the
crop. Chia often contains larger fiber in proportion to approximately 1:5 than
other grains of soluble and insoluble fiber. The protein content of Antioxyglyce-
rides is higher than that of many other grains [2] [9]. In addition, chia seeds are
also used in the preparation of cake for example as healthy supplements with oil,
and can be used in beverages, cereal and salads [10]. Chia seeds in bread prod-
ucts at a value of no more than 5 per cent, including breakfast, cookies, fruit
juices and yogurt, have already been permitted in the European Committee [11].
The seeds of chia contain high fiber content (18 - 30 g/100 g). Iglesias-Puig
and Haros [12] reported that their use can encourage proper intestinal func-
tioning, reduce the level of blood cholesterol and glucose due to the use of chia
seed. Such fatty acids are responsible for the effective functioning of the vision,
cardiovascular diseases, cancer, autoimmune and inflammatory diseases, and
also for prevention. These fatty acids are not only nutritionally important for
health, but also helpful to people with heart disease, and diabetes [13].
Ice milk is a term used in the USA to refer to a standardized frozen dessert class
with a fat content between 2% and 8% [14]. In Egypt and according to the Egyp-
tian Standard 1185-3/2005, the fat content of ice milk must not less than 3% [15].
Ice milk has been consuming as a dairy product all over the world. Its first de-
finition designated it as food system known as polyphasic. The products includ-
ing ice crystals, air bubbles, protein, hydrocolloid constructions, a cry concerted
aqueous stage, combined and emulsified fat, protein and salts, in this sense ice
milk must be described as oil-in -water suspension [16]. This paper aimed to use
chia seed oil as fat substitute in formula of ice milk to augment the attentiveness
of omega-3 fatty acids and natural antioxidants of ice milk and investigated the
effect of this replacement on the quality characteristics and sensory evaluation at
different concentrations of chia seed oil compared with control 100% milk fat.
2. Materials & Methods
2.1. Sources of Ingredients
The skim milk powder, sugar, milk fat, cremodan, and chia seeds were pur-
DOI: 10.4236/fns.2021.126037 481 Food and Nutrition SciencesA. M. Basuny et al.
chased from the local market. The usage of chemical in this examination were
HPLC grade and obtained from Sigma Aldrich, St. Louis, Mo, USA.
2.2. Oil Abstraction from Chia Seeds
The oil has been mined from chia seeds along with n-hexane by means of the la-
belled technique by [17].
2.3. Proximate Analysis of Chia Seeds
A.O.A.C [17] stated a procedure which was used to analyze directly. Chia seeds
(5 grams) are used by means of jar and oven drying at 105˚C, to assess the
moisture of the ingredients up to continued weight. The ash content was deter-
mined by ashing for 3 hours at 550˚C. Kjeldah method was used to understand
the components of protein. Intakes and therefore the fat is reinforced by Soxhlet
approximation strategies in the crude fibers of the samples. All fortitudes are
three times washed away.
2.4. Preparation of Ice Milk Supplemented with Chia Seed Oil
Similarly, milk fats were partially substituted for 10%, 20%, 30% and 40% (T1, T2,
T3 and T4). The regulatory body involved ice milk organized out of 100% milk
fat. All ice milk was contained by 11% SNF, 10% fat milk, 13% sugar and 0.5%
cremodan, for 1 min, aged at 4˚ C for 16 h. At 0, 15 and 30 days of the set, quali-
ty and sensual assessment were resolute.
Control: 100% Milk Fat.
T1: 90% Milk Fat and 10% Chia Oil.
T2: 80% Milk Fat and 20% Chia Oil.
T3: 70% Milk Fat and 30% Chia Oil.
T4: 60% Milk Fat and 40% Chia Oil.
2.5. Physicochemical Assets of Chia Seed Oil
and Ice Milk Examples
Chia seed oil was characterized for color remained resolute on a Lovibond Tin-
tometer (Tintometer Corporation, Salisbury, England), refractive index, acid
value, peroxide value, iodine number, saponification number and, unsaponifia-
ble matter were resolute rendering to [17]. The pH values of ice milk samples
were measured using a digital pH meter in accordance with the technique des-
ignated in [17]. Overrun of ice milk samples was calculated using a standard 100
ml cup according to [18].
2.6. Oily Acid Profile of Chia Seed Oil and Ice Milk Models
Fatty acid profile of samples (chia seed oil and ice milk) were resolute by trans-
forming fat to fatty acid methyl esters by responding 50 mg fat with 2 mL (15%
methanolic HCl, Fluka) at 100˚C for 1 hour. The sample tubes have been chilled
in room temperature, and added 2 mL n-hexane and deionized water, then vor-
DOI: 10.4236/fns.2021.126037 482 Food and Nutrition SciencesA. M. Basuny et al.
texed at 500 × g for 2 minutes. After 15 minutes, the test tubes were permitted to
take their position. Thereafter, supernatant was carried into GC vials, that were
vaccinated to GC-MS (7890 A GC System Agilent) fitted MSD detector, by
means of ZB-5 bonded silica capillary column (Zebron Phenomenex, 30
m × 0.25 mm) [19]. Fatty acids were recognized and enumerated with the help of
FAME 37 Kit, Sigma-Aldrich, Chemical Company.
2.7. Total Phenolic Contents
Total phenolic ingredients of chia seed oil ice milk samples have been resolute
according to [20]. Caffeic acid was obliged as a characteristic multifarious for the
groundwork of the standardization curve.
2.8. Total Flavonoid Contents
Entire flavonoid ingredients of chia seed oil and ice milk were resolute rendering
by colorimetric technique using rutin as standard [21]. AlCl3 (2% solution) was
equipped in methanol, then 0.5 mL of sample was mixed with 0.5 mL of AlCl3,
and then incubated at room temperature for total 1 hour. The optical density has
been measured at 420 nm. All flavonoid contents were measured by the follow-
ing formula and reported as quercetin equivalent (ppm). Flavonoid contents
(mg/g) = 0.025 × Absorbance.
2.9. Sensory Evaluation of Ice Milk Samples
Sensual assessment of ice milk supplemented along with chia seed oil by twenty
panelists and statistical analyzed was performed by following the method ac-
cording to [22].
2.10. Statistical Analysis
A minimum of three replications for every sample were performed with each
test. The averages and variance were calculated by statistical analysis using SPSS
program.
3. Results and Discussion
3.1. Proximate Analysis of Chia Seed
Chia seed has been originated to encompass 6.45% moisture, 3.90% ash, 28.33%
protein, 37.53% oil, and 35.45% dietary fiber. The Chia seed components have
greater ash elements with a higher number of assets. The benefits of chia seeds
such as calcium, phosphorus and copper are higher in nutrients. Here, the food
fiber allows for the lower glycemic index for the chia seed. It is the quality of chia
seed, as shown in Figure 1, which saves and supports body mass control.
3.2. Physicochemical Characteristics of Chia Seed Oil
Table 1 shows some Physicochemical characteristics of the chia seed oil. Index
of refraction of chia seed oil at 25˚C was 1.4765. Acidity of chia seed oil (0.80%
DOI: 10.4236/fns.2021.126037 483 Food and Nutrition SciencesA. M. Basuny et al.
Figure 1. Proximate analysis (%) of chia seeds. Here, the data shows the mean ± SD val-
ues. It has the mean value of three determination.
Table 1. Some physico-chemical properties of chia seed oil.
Parameters Chia seed oil
Refractive index (25˚C) 1.4765 ± 0.001
Acid value (mg. KOH/g oil) 0.80 ± 0.01
Peroxide value (meq. O2/kg oil) 1.08 ± 0.34
Iodine number (gI/100 g oil) 206.90 ± 8.30
Saponification value (g KOH/kg oil) 198.60 ± 9.00
Unsaponifiable matter (%) 1.25 ± 0.06
The data shall be interpreted by means of three determinations as mean ± SD value.
as oleic acid). Oil with inferior worth of acidity is more satisfactory for consum-
able submissions. The peroxide rate of chia oil was (1.08 meq∙kg−1 of oil). More-
over, chia oil showed higher iodine number (206.90 g I/100 g oil). Results were
agreement thereupon reported by who [23]. Saponification number and unsa-
ponifiable matter of chia oil (198.60 mg KOH/g oil and 1.25%, respectively).
3.3. Fatty Acid Arrangement of Chia Seed Oil
Fatty acid arrangement of chia seed oil was recognized by gas liquid chromato-
graphy and consequently the obtained results are tabulated in Table 2. It might
be noticed that carboxylic acid “linoleic acid is found to be the overriding unsa-
turated fatty acid in chia seed oil, which represented about (60.93%). Carboxylic
acid” hexadecanoic acid was found also to be the dominant saturated fatty acid in
chia seed oils (6.81%). These results are in contract subsequently stated by [1] [24].
3.4. Antioxidant Content of Chia Seed Oil
It has been observed that phenolic and flavonoid compounds are responsible for
the movement of antioxidants in multiple oils of vegetable seeds; it mainly de-
pends on the redox properties that free radicals, singlet and triplet oxygen or
disintegrating peroxides must play an important role [25]. Total phenolic and
flavonoid complexes (Figure 2) within the chia seed oil were (840.00 and
DOI: 10.4236/fns.2021.126037 484 Food and Nutrition SciencesA. M. Basuny et al.
Table 2. Fatty acids arrangement of chia seed oils.
Name of Fatty acids Chia seed oil
C14:0 0.03 ± 0.0001
C16:0 6.81 ± 0.31
C16:1 0.06 ± 0.0001
C17:0 0.05 ± 0.0001
C17:1 0.01 ± 0.00
C18:0 4.26 ± 0.31
C18:1 7.52 ± 0.34
C18:2 19.88 ± 1.16
C18:3 60.93 ± 2.98
C20:0 0.35 ± 0.03
C20:1 0.15 ± 0.01
C22:0 0.08 ± 0.001
Eicosapentaenoic acid 1.50 ± 0.21
Docosapentaenoic acid 1.20 ± 0.19
Docosahexaenoic acid 0.73 ± 0.11
Σ Saturated Fatty acids 11.45 ± 0.71
Σ Monounsaturated fatty acids 7.74 ± 0.65
Σ Polyunsaturated fatty acids 80.81 ± 5.55
The data shall be interpreted by means of three determinations as mean ± SD value.
Figure 2. Antioxidants in chia seed oil. The data shall be interpreted by means of three
determinations as mean ± SD value.
160 μg/g), respectively.
3.5. Some Physicochemical Assets of Ice Milk
Complemented with Chia Seed Oil
Figures 3(a)-(c) shows the Physicochemical characteristics of ice milk comple-
DOI: 10.4236/fns.2021.126037 485 Food and Nutrition SciencesA. M. Basuny et al.
mented along with various levels of chia seed oil. Statistical analysis of data
shows that the fresh ice milk substitution of chia seed oil has were affected (P ≤
0.05) on ice milk pH value and acidity. However, the pH values fluctuated from
6.14 to 6.20 in terms of pH values (Figure 3(a)). These consequences were in
contract with [26]. Acidity for expressed ice milk fluctuated from 0.29% to 0.33%,
the deceptive acidity of ice milk combinations was due to the milk proteins, min-
eral salts and dissolved carbon dioxide, and our results were in agreement with
those reported by [27] (Figure 3(b)). Swarming is the terms used to designate
the capacity of air combined during the chilly process. The more air added, the
Figure 3. Ice milk supplemented with chia seed oil with physio-chemical properties. The
data shall be interpreted by means of three determinations as mean ± SD value.
DOI: 10.4236/fns.2021.126037 486 Food and Nutrition SciencesA. M. Basuny et al.
greater is the volume of ice milk produced and the advanced is the overrun.
From (Figure 3(c)) it could be noticed that the highest overrun was observed
with ice milk containing 10% of chia seed oil then ice milk sample containing
20% chia seed oil. Meanwhile, the lowest overrun was observed with the ice milk
samples containing of 30% or 40% chia seed oil. Generally, overrun decreased
slightly significantly (p ≤ 0.05) when chia seed oil used especially at high con-
centrations. This result was nearly in agreement with [28]. The indistinguishable
materials and dispensing conditions cannot have a significant impact on the
compositional characteristics of ice cream. Those studies have suggested that
unsaturated fatty acids do not have a major effect on milk quality [29]. The sur-
plus of ice milk, with 10% and 20% chia seed oil augmented, was less than the
one tested. The leakage of ice milk depends primarily on the fatty acid content of
fat in ice milk [30].
3.6. Fatty Acid Profile of Ice Milk Supplemented with Chia Seed Oil
Table 3 includes the fatty acid profile of ice milk ice milk containing chia seed
oil. Ice milk protection with chia seed oil increased attention to omega-3 fatty
acids of ice milk exhibited 0.31% of linolenic acid on milk fat, while eicosate-
traenoic acid, DHA was not observed on milk fat. ALA, EPA, DPA and DHA in
T3 were 10.19%, 0.41%, 0.29% and 0.23%, respectively, while in T4 were 13.24%,
Table 3. Fatty acid profile of ice milk supplemented with chia seed oil.
Name of Fatty acids Control T1 T2 T3 T4
C4:0 1.38 ± 0.04 1.35 ± 0.07 1.43 ± 0.03 1.22 ± 0.06 1.19 ± 0.10
C6:0 2.22 ± 0.03 2.21 ± 0.11 1.67 ± 0.06 1.24 ± 0.06 1.43 ± 0.04
C8:0 2.33 ± 0.06 2.41 ± 0.04 2.25 ± 0.07 2.14 ± 0.02 1.67 ± 0.06
C10:0 2.47 ± 0.13 2.16 ± 0.08 2.17 ± 0.09 1.11 ± 0.11 1.45 ± 0.03
C12:0 2.67 ± 0.19 2.36 ± 0.12 2.39 ± 0.18 2.24 ± 0.14 2.13 ± 0.13
C14:0 10.22 ± 0.33 9.55 ± 0.41 9.58 ± 0.41 8.28 ± 0.24 8.27 ± 0.18
C16:0 31.89 ± 0.87 31.13 ± 0.69 29.48 ± 0.21 26.94 ± 0.66 26.21 ± 0.34
C18:0 11.35 ± 0.41 10.41 ± 0.12 9.66 ± 0.26 9.51 ± 0.20 8.56 ± 0.32
C18:1 22.67 ± 0.74 21.91 ± 0.61 21.26 ± 0.22 19.81 ± 0.43 18.55 ± 0.24
C18:2 2.51 ± 0.09 2.27 ± 0.06 2.24 ± 0.12 2.18 ± 0.14 2.10 ± 0.09
C18:3 0.81 ± 0.05 3.94 ± 0.10 6.17 ± 0.10 10.12 ± 0.21 14.24 ± 0.27
C20:0 0.00 ± 0.00 0.10 ± 0.001 0.13 ± 0.001 0.16 ± 0.001 0.2 ± 0.001
C20:1 0.00 ± 0.00 0.08 ± 0.001 0.12 ± 0.001 0.17 ± 0.001 0.21 ± 0.001
C22:0 0.00 ± 0.00 0.07 ± 0.001 0.11 ± 0.001 0.15 ± 0.001 0.20 ± 0.001
Eicosapentaenoic acid 0.00 ± 0.00 0.11` ± 0.03 0.22 ± 0.05 0.32 ± 0.04 0.60 ± 0.05
Docosapentaenoic acid 0.00 ± 0.00 0.10 ± 0.01 0.15 ± 0.02 0.26 ± 0.06 0.53 ± 0.03
Docosahexaenoic acid 0.00 ± 0.00 0.11 ± 0.02 0.15 ± 0.01 0.19 ± 0.03 0.25 ± 0.05
The data shall be interpreted by means of three determinations as mean ± SD value.
DOI: 10.4236/fns.2021.126037 487 Food and Nutrition SciencesA. M. Basuny et al.
0.58%, 0.42% and 0.31%, respectively. Previous studies had found that the fatty
acid profile of fats and oils is significantly impacted by the amalgamation of milk
fats and vegetable oils [31]. Unfinished milk fat replacement with flaxseed oil
enhanced attention to desirable unsaturated fatty acids [32]. Omega-3 fatty acids
have been recognized as cardiac, hepatic, anti-inflammatory, brain and eye de-
signers. Seed oil from chia that open new boulevards for cumulative food value.
Through various food substances, it could be used as an excellent source of
omega-3 fatty acids. The omega-3 and six fatty acids ratio can be composed by
omega-3 enriched oil in the diet. Nevertheless, this needs more thorough scruti-
ny. The oxidative stability of fat-based products is extremely important to con-
sider throughout the enhancement of their nutritional value. Foods that use un-
saturated fatty acids more carefully are susceptible to autoxidation. The atten-
dance of natural antioxidants (phenolic and flavonoids) in chia seed oil profes-
sionally reserved the collapse of fatty acids into food stuffs [33].
3.7. Shelf Life of Ice Milk Supplemented with Chia Seed Oil
Consequences of shelf life of ice milk further with chia seed oil are given in Fig-
ure 4(a) & Figure 4(b). The acidity of all ice milk treatments ranged from 0.08
to 0.12% on the first day of storage. The acidity of ice milk samples gradually
Figure 4. Quality of ice milk supplemented with chia seed oil. The data shall be inter-
preted by means of three determinations as mean ± SD value.
DOI: 10.4236/fns.2021.126037 488 Food and Nutrition SciencesA. M. Basuny et al.
augmented throughout the storage period (30 days). On 30th day of storage,
acidity of control and T4 were 0.15% and 0.17%, correspondingly (P > 0.05).
Acidity of ice milk complemented with numerous heights of chia seed oil was
fewer than permissible boundary of 0.2%. Throughout the storing time, peroxide
value has been documented. For the T2 treatment, the storage period was not
significant as the peroxide value. After 30 days of storage, additional control and
other conduits were oxidized by T3 and T4. The uppermost peroxide of 1.84
(meqO2/kg) was experiential in T4 after 30 days of storage, which is slightly less
than 10 MeqO2/kg, permissible limit.
3.8. Antioxidant Ingredients of Ice Milk Complemented
with of Chia Seed Oil
Total phenolic ingredients of ice milk T4 samples were recorded 0.13, 30.13,
50.44, 80.32 and 120.22 ppm, respectively. Also, entire flavonoid content of ice
milk T2 samples was noted as 0.10, 8.20, 14.21, 20.15 and 30.00 Ppm, respectively
(Figure 5(a) & Figure 5(b)). A higher absorption of free radicals can cause oth-
er damaging effects including atherosclerosis, arthritis and cancer in human bo-
dies [34]. Certain documents have shown that pharmacological and organic ac-
tion takes subordinate metabolites of plants in contradiction of oxidative pres-
sure, cancer, accelerated ageing and thermogenesis [35]. Total phenolic and fla-
vonoid foragers of many exposure oxygen forms are extremely involved.
Figure 5. Antioxidant content of ice milk supplemented with chia seed oil. The data shall
be interpreted by means of three determinations as mean ± SD value.
DOI: 10.4236/fns.2021.126037 489 Food and Nutrition SciencesA. M. Basuny et al.
Figure 6. Sensual assessment of ice cream complemented with chia seed oil. Data are ex-
pressed as mean ± SD values given represent means of three determinations.
3.9. Sensual Assessment of Ice Cream Complemented
with of Chia Seed Oil
Organoleptic properties of food products are important monitoring methods
which indicate the food acceptability to consumers. Consequences of sensual as-
sessment of ice milk complemented with chia seed oil have been obtainable in
Figure 6. Calculation of chia seed oil did not have any influence on color, flavor,
texture, appearance and overall acceptability of fresh ice cream. Color, flavor
texture and appearance and general suitability score were non-significant up to
30 days of storing period. After 30 days, sensual score worsened and weakening
in sensual score was not due to the accumulating of chia seed oil somewhat it
was due to the corrosion of unsaturated fatty acids.
4. Conclusions
Nutritional Chia delivers an array of pharmacological possessions, though com-
prehension of the nature of bioactive and fatty acids accountable for its biologi-
cal activity by means of mechanistic methods in cell and mammal replicas is a
precondition prior to its therapeutic practice.
Fortification of ice milk with chia seed oil meaningfully enhanced the atten-
tiveness of omega-3 fatty acids in ice milk, Likewise antioxidant contents of sup-
plemented ice milk were greater than control (only containing milk fat). Besides,
protection of chia seed oil enhanced the ledge life of ice milk samples; the ad-
vanced skills to defend omega-3 supplemented dairy foodstuffs by means of sa-
tisfactory research and wrapping are wanted. The best overall acceptability was
found with control sample followed by T1 (containing 10% chia seed oil) and T2
(containing 10% chia seed oil) samples. Technologically, additional investigation
should be directed which would operate the chia seed oil for the expansion of
purposeful foods, or medicinal, pharmaceutical and other non-food industrial
requests.
DOI: 10.4236/fns.2021.126037 490 Food and Nutrition SciencesA. M. Basuny et al.
Conflicts of Interest
The authors declare no conflicts of interest regarding the publication of this
paper.
References
[1] Crowe, F.L., Balkwill, A., Cairns, B.J., Appleby, P.N., Green, J., Reeves, G.K., Key,
T.J. and Beral, V. (2014) Source of Dietary Fibre and Diverticular Disease Incidence:
A Prospective Study of UK Women. Gut, 63, 1450-1456.
https://doi.org/10.1136/gutjnl-2013-304644
[2] Cassiday, L (2016) Sink or Swim: Fish Oil Supplements and Human Health. Inform,
27, 6-13. https://doi.org/10.21748/inform.04.2016.06
[3] Coelho, M.S. and Salas-Mellado, M.M. (2015) Effects of Substituting Chia (Salvia
hispanica L.) Flour or Seeds for Wheat Flour on the Quality of the Bread. LWT—Food
Science and Technology, 60, 729-736. https://doi.org/10.1016/j.lwt.2014.10.033
[4] De Falco, B., Amato, M. and Lanzotti, V. (2017) Chia Seeds Products: An Overview.
Phytochemistry Reviews, 16, 745-760. https://doi.org/10.1007/s11101-017-9511-7
[5] Mobley, A.R., Jones, J.M., Rodriguez, J., Slavin, J. and Zelman, K.M. (2014) Identi-
fying Practical Solutions to Meet America’s Fiber Needs: Proceedings from the Food
& Fiber Summit. Nutrient, 6, 2540-2551. https://doi.org/10.3390/nu6072540
[6] Mohammed, G.M. and Basuny, A.M. (2020) Chia Seed Oil a New Source of Ome-
ga-3. Plant Archives, 20, 2678-2683.
[7] Mohd, A.N., Yeap, S.K., Yong, H.W., Beh, B.K., Wei, T.S. and Guan, T.S. (2012)
The Promising Future of Chia, Salvia hispanica L. Journal of Bio-Medical and Bio-
technology, 2012, Article ID: 171956. https://doi.org/10.1155/2012/171956
[8] Nieman, D.C., Gillitt, N., Jin, F., Henson, D.A., Kennerly, K., Shanely, A., Ore, B.,
Su, M.M. and Schwartz, S. (2012) Chia Seed Supplementation and Disease Risk
Factors in Overweight Women: A Metabolomics Investigation. Journal of Alterna-
tive and Complementary Medicine, 18, 700-708.
https://doi.org/10.1089/acm.2011.0443
[9] Valdivia-López, M.Á. and Tecante, A. (2015) “Chia (Salvia hispanica): A Review of
Native Mexican Seed and Its Nutritional and Functional Properties. Advances in
Food and Nutrition Research, 75, 53-75. https://doi.org/10.1016/bs.afnr.2015.06.002
[10] Borneo, R., Aguirre, A.E. and León, A. (2010) Chia (Salvia hispanica L.) Gel Can Be
Used as Egg or Oil Replacer in Cake Formulations. Journal of the American Dietetic
Association, 110, 946-949. https://doi.org/10.1016/j.jada.2010.03.011
[11] Attalla, N.R. and El-Hussieny, E.A. (2017) Characteristics of Nutraceutical Yoghurt
Mousse Fortified with Chia Seeds. International Journal of Environment, Agricul-
ture and Biotechnology, 2, 2033-2046. https://doi.org/10.22161/ijeab/2.4.61
[12] Iglesias-Puig, E. and Haros, M.M. (2013) Evaluation of Performance of Dough and
Bread Incorporating Chia (Salvia hispanica L.). European Food Research and Tech-
nology, 237, 865-874. https://doi.org/10.1007/s00217-013-2067-x
[13] Djordjevic, A., Spasic, S., Jovanovic-Galovic, A., Djordjevic, R. and Grubor-Lajsic,
G. (2004) Oxidative Stress in Diabetic Pregnancy: SOD, CAT and GSH-Px Activity
and Lipid Peroxidation Products. The Journal of Maternal-Fetal & Neonatal Medi-
cine, 16, 367-372. https://doi.org/10.1080/jmf.16.6.367.372
[14] Tharp, B.W. and Young, L.S. (2013) An Encyclopedic Guide to Ice Cream Science
and Technology. DES Tech Publications, Inc., Lancaster, 183.
DOI: 10.4236/fns.2021.126037 491 Food and Nutrition SciencesA. M. Basuny et al.
[15] Soad, H., Mehriz, A. and Hanafy, M. (2014) Quality Characteristics of Ice Milk
Prepared with Combined Stabilizers and Emulsifiers Blends. International Food
Research Journal, 21, 1609-1613.
[16] Cruz, A.G., Antunes, A.E., Sousa, A.L.O., Faria, J.A. and Saad, S.M. (2009) Ice-Cream
as a Probiotic Food Carrier. Food Research International, 42, 1233-1239.
https://doi.org/10.1016/j.foodres.2009.03.020
[17] A.O.A.C. (2016) Association of Official Analytical Chemist. Official Methods of
Analysis. 19th Edition, Washington DC.
[18] Marshall, R.T. and Goff, D. (2003) Formulating and Manufacturing Ice Cream and
Other Frozen Desserts: Frozen Desserts: Formulating, Manufacturing, and Market-
ing. Food Technology (Chicago), 57, 32-45.
https://doi.org/10.1007/978-1-4615-0163-3_13
[19] Qian, M. (2003) Gas Chromatography, Food Analysis Laboratory Manual. Kluwer
Academic Publishers, New York. https://doi.org/10.1007/978-1-4757-5250-2_18
[20] Gutfinger, T. (1981) Polyphenols in Olive Virgin Oils. Journal American Oil Chem-
ical Society, 58, 996-998. https://doi.org/10.1007/BF02659771
[21] Nile, S.H. and Khobragade, C.N. (2010) Antioxidant Activity and Flavonoid Deriva-
tives of Plumbago Zeylanica. Journal of Natural Products, 3, 130-133.
[22] Lebesi, D.M. and Tzia, C. (2011) Effect of the Addition of Different Dietary Fiber
and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cup-
cakes. Food and Bioprocess Technology, 4, 710-722.
https://doi.org/10.1007/s11947-009-0181-3
[23] Ixtaina, V.Y., Martínez, M.L., Spotorno, V., Mateo, C.M., Maestri, D.M. and Diehl,
B.W.K. (2011) Characterization of Chia Seed Oils Obtained by Pressing and Solvent
Extraction. Journal of Food Composition and Analysis, 24, 166-174.
https://doi.org/10.1016/j.jfca.2010.08.006
[24] El-Beltagi, H.S., Salama, Z.A. and El-Hariri, D.M. (2007) Evaluation of Fatty Acids
Profile and the Content of Some Secondary Metabolites in Seeds of Different Flax
Cultivars (Linum usitatissimum L.). General Applied Plant Physiology, 33, 187-202.
[25] Osawa, T. (1994) Novel Natural Antioxidant for Utilization in Food and Biological
Systems. Postharvest Biochemistry of Plant Food-Materials in the Tropics. Japan
Scientific Societies Press, Tokyo.
[26] El-Sheshetawy, H.E., Mossad, A., El-Helew, W.K. and Farina, V. (2016) Compara-
tive Study on the Quality Characteristics of Some Egyptian Mango Cultivars Used
for Food Processing. Annals of Agricultural Sciences, 61, 49-56.
https://doi.org/10.1016/j.aoas.2016.04.001
[27] Lim, C.W., Norziah, M.H. and Lu, H.F.S. (2010) Effect of Flaxseed Oil towards Phy-
sicochemical and Sensory Characteristic of Reduced Fat Ice Creams and Its Stability
in Ice Creams upon Storage. International Food Research Journal, 17, 393-403.
[28] Corradini, S.A.S., Madrona, G.S., Visentainer, J.V., Bonafe, E.G., Carvalho, C.B.,
Roche, P.M. and Prado, I.N. (2014) Sensorial and Fatty acid Profile of Ice Cream
Manufactured with Milk of Crossbred Cows Fed Palm Oil and Coconut Fat. Journal
of Dairy Science, 97, 6745-6753. https://doi.org/10.3168/jds.2014-8290
[29] Nadeem, M., Hussain, I. and Abdullah, M. (2013) Effect of calcium salts of soybean
oil fatty acids on physical and chemical characteristics of milk in cows. Indian J.
Anim Sci., 83, 811-814.
[30] Gonzalez, S., Duncan, S.S.E., Keefe, S.F.O., Sumner, S.S. and Herbein, J.H. (2003)
Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fat-
DOI: 10.4236/fns.2021.126037 492 Food and Nutrition SciencesA. M. Basuny et al.
ty Acid Profiles. Journal of Dairy Science, 86, 70-77.
https://doi.org/10.3168/jds.S0022-0302(03)73585-1
[31] Arif, A.M., Javed, I., Abdullah, M., Imran, M., Mahmud, A., Nadeem, M. and Ayaz,
M. (2016) Chemical Characteristics of Mango (Mangifera indica L.) Kernel Oil and
Palm Oil Blends for Probable Use as Vanaspati. Journal of Oil Palm Research, 28,
344-352. https://doi.org/10.21894/jopr.2016.2803.10
[32] Van Aken, G.A., Ten, G.E., Van Iangevelde, A.J. and Schenk, H. (1999) Composi-
tion and Crystallization of Milk Fat Fractions. Journal of the American Oil Chem-
ists’ Society, 76, 1323-1331. https://doi.org/10.1007/s11746-999-0146-8
[33] Azeem, M.W., Nadeem, M. and Ahmad, S. (2015) Stabilization of Winterized Cot-
tonseed Oil with Chia (Salvia hispanica L.) Seed Extract. Journal of Food Science
and Technology, 52, 7191-7199. https://doi.org/10.1007/s13197-015-1823-2
[34] Adesegun, S.A., Elechi, N.A. and Coker, H.A.B. (2008) Antioxidant Activities of
Methanolic Extract of Sapium Elliticum. Pakistan Journal of Biological Sciences, 11,
453-457. https://doi.org/10.3923/pjbs.2008.453.457
[35] Borneo, R., Leon, A.E., Aguirre, A., Ribotta, P. and Cantero, J.J. (2009) Antioxidant
Capacity of Medicinal Plants from the Province of Cordoba (Argentina) and Their
in Vitro Testing in a Model Food System. Food Chemistry, 239, 70-76.
https://doi.org/10.1016/j.foodchem.2008.06.027
DOI: 10.4236/fns.2021.126037 493 Food and Nutrition SciencesYou can also read
